*  Exported from  MasterCook II  *
 
                             PAPER - BAG  APPLE  PIE
 
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 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  (9 inch)      unbaked pastry shell
        6  c.            sliced apples -- to 7 cups
      1/2  c.            sugar -- (for filling)
        2  tbsp.         flour -- (for filling)
      1/2  tsp.          nutmeg
        2  tbsp.         lemon juice
      1/2  c.            sugar -- (for topping)
      1/2  c.            flour -- (for topping)
      1/2  c.            butter or margarine -- 1 stick
     
 
    Make an unbaked 9 inch pastry shell.  Pare, quarter, and core
  apples, then halve each quarter crosswise to make chunks (about 7
  cups).  Place in large bowl. Make filling by combining 1/2 cup
  sugar, 2 tablespoons flour, and nutmeg in a cup.  Sprinkle over
  apples and toss to coat well.  Spoon into pastry shell, then drizzle
  with lemon juice.  Combine 1/2 cup sugar and 1/2 cup flour for
  topping in small bowl.  Cut in butter or margarine; sprinkle over
  apples to cover top.  Slide pie into a heavy brown paper bag large
  enough to cover pie loosely.  Fold open end over twice and fasten
  with paper clips.  Place on large cookie sheet for easy handling. 
  Bake in 425 degree electric oven 1 hour (apples will be tender and
  top bubbly and golden).  Split bag open; remove pie and cool on wire
  rack.  Serve plain or with cheese or ice cream.  Yield:  1 (9 inch)
  pie.  Be careful
 
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